Chicken Sorrentino

🧂 Ingredients

• 1 eggplant

  small to medium-sized
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts

  I prefer to select smaller breasts for this dish
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons butter
• ½ medium onion

  diced
• 1 teaspoon kosher salt

  divided
• 28 ounces can of diced tomatoes
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• ½ cup heavy cream
• 4 slices prosciutto
• 6 ounces fresh mozzarella

  cut into 8 slices
• ¼ cup grated parmesan
• ¼ cup grated pecorino Romano

Instructions

• 1 Prepare. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
• 2 Prep the eggplant. Slice the eggplant into ¼ inch slices. You only need 4 slices
  so you might have some leftovers here. Arrange the slices on the prepared baking
  sheet
• 3 Bake. Drizzle both sides of each slice with olive oil and season with sea salt
  and ground black pepper. Bake for 10 minutes.
• 4 Remove from oven. Remove the roasted eggplant from the oven and keep the oven
  on. You will bake the chicken at the same temperature.
• 5 Prep the chicken. Season the chicken breasts with sea salt and ground black
  pepper
• 6 Prep the skillet. Heat a large heavy-bottomed, oven-safe skillet to medium-high
  heat. Add the olive oil and let it heat up for about 30 seconds.
• 7 Cook the chicken breasts. Add the chicken to the pan. Sear for 2 minutes on one
  side before flipping and searing for an additional 2 minutes on the other side.
  Remove the chicken from the pan and set aside.
• 8 Cook the onions. Add the butter to the pan to melt. Add the onions, season with
  ½ teaspoon salt, and sauté until translucent.
• 9 Stir in the tomatoes. Add the diced tomatoes, ½ teaspoon sea salt, ground black
  pepper, garlic powder, dried oregano, dried parsley, and dried basil to the
  skillet and give it all a stir.
• 10 Cook the sauce. Bring the sauce to a boil. Reduce the heat to low and simmer for
  15 minutes. Remove the skillet from the heat. Add the cream and stir to
  incorporate.
• 11 Combine the chicken and the sauce. Add the seared chicken back to the pan and
  spoon a bit of the sauce over each piece.
• 12 Add prosciutto and cheese. Top each chicken breast with 1 slice of prosciutto,
  one slice of eggplant, and 2 slices of fresh mozzarella. Distribute the shaved
  pecorino and shaved parmesan evenly over the entire creation.
• 13 Bake. Put the pan back in the oven and bake for 15 minutes or until the chicken
  is cooked through and cheese is melted.
• 14 Remove and serve. Remove the chicken Sorrentino from the oven and let it rest
  for 5 to 8 minutes before serving.

Nutrition Info